140 



Maine Agricultural Experiment Station. 1920. 



TABLE 2. 



The Variation and Amount of Asymmetry of the Concentration 

 of the Components of Known Secretions. 





Mean Per- 



Standard 



Coefficient 



Skewness 



Source of 



Character 



centage 



Deviation 



of Variation 





Data 



Milk 











Jersey butter-fat Percent- 











age 



5.22±.01 



0.45±.01 



8.60±.10 



+0.10±.02 



This paper 



Holstein-Friesian butter-fat 













Percentage 



3.44±.01 



0.32±.00 



9.23±.12 



+0.15±.02 



Gowen 



Holstein-Friesian Solid-not- 













Fat Percentage 



8.60±.01 



0.34+.01 



3.92±.ll 



+0.17±.05 



Gowen 



Ayrshire Butter-Fat Per- 













centage 



3.68±.01 



0.32+.01 



8.76±.17* 



+0.16±.03 



Vigor 



Guernsey Butter-Fat Per- 













centage 



5.03±.00 



0.48±.00 



9.45±.01 



+0.12+.01 



Gowen 



Egg of Domestic Fowli 













Albumen Percentage 



59.83+.04 



2.75-K03 



4.59-+-. 03* 



+0.27-K02* Curtis 



Yolk Percentage 



30.00-K04 



2.70-H02 



8.99-K06* 



+0.21-K02* Curtis 



Shell Percentage 



10.13-K01 



1.04-K01 



10.30±.06* 



+0.10-K02* Curtis 



*These constants were calculated by the author from the data presented by the 

 different investigators whose papers are cited. The means and standard deviations 

 cited from these authors have been checked by the author. 



tThe author is indebted to Dr. M. R. Curtis for the loan of the original data- 

 on which the calculations were based for the variation of the parts of the egg. 



The standard deviations of the percentage constituents of 

 the egg- parts are all higher than those for the percentage con- 

 stituents of the parts of the milk. Thus the standard deviations 

 of the percentage of albumen in the egg is 2.75, that of the yolk 

 is 2.70 and of the shell 1.04; whereas for the butter-fat per- 

 centage the standard deviations range from 0.32 to 0.48. This 

 would seem to indicate a real difference in variability between 

 the functioning of the gland cells of the udder of the cow and 

 the oviduct of the hen. The mean percentage of the different 

 parts of the egg are considerably larger than those of the milk 

 parts, however. For the percentage of yolk and the percentage 

 of shell the coefficients of variation agree well with those found 

 for the variation of the butter-fat percentage. The coefficient 

 of variation for the albumen does not agree with that of the 

 butter-fat percentage but does agree with that of the solids-not- 

 fat in the milk of the cow. In the formation of the egg of the 

 domestic fowl it is well known that only certain cells can se- 

 crete a given substance. The similar variation of the protein 

 containing solids-not-fat and the albumen portion of the egg and 



